Gourmet Gills

Small-scale urban mushroom farm. We're on a mission to preserve native mushroom species by cloning and growing species found in the greater PNW.
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Visit our site for cultures, fruiting blocks, and medicinal mushrooms. Fresh mushrooms available, locally.

08/15/2024

Been a busy day! Harvested 25+ lbs of Lion's Mane! Most of it for a local restaurant. Pioppini, King Blue Oysters, and extra Lion's Mane loaded into the freeze dryer. I should have enough extra Lion's Mane to run a second load. Very pleased! 😁

07/05/2024

Our freeze dried Lion's Mane is now available in powdered form. Making it easy to add to any dish or take as a supplement. Check it out on our website:
https://gourmetgills.com/products/lions-mane-freeze-dried-powdered-2oz

07/04/2024

Sunset Bay Oyster. This is the first fruiting of a Gourmet Gills original oyster strain. I found this growing on a log in Sunset Bay Campgrounds in Charleston, OR. I took a sample home and cloned it to agar. I'm very excited to see it fruiting for the first time!

06/19/2024

Chestnut mushrooms (Pholiota adiposa)
Can't wait to try these and see how they taste! They sure are cool looking!

06/18/2024

Rehydrating freeze dried mushrooms.
If you've purchased some freeze dried mushrooms and are curious how to rehydrate them for cooking, the process is simple. Bring some water to a boil. Pour in your dried mushrooms. Turn off the heat and let them sit for at least 10 minutes. If you don't let them sit long enough, they'll be a little tough or chewy. Then, just cook them like you would a fresh mushroom. Dry saute for a couple minutes, add your butter or oil of choice, then season with salt and pepper at the end. I put mine on a couple burger patties with Swiss cheese this time around. They were a little chewy compared to fresh, but still great flavor.

06/17/2024

I'm very happy with how these Black Pearl King Oysters are doing in the bottles. Nice little clusters and bite sized mushrooms that are the perfect size for the freeze dryer. 😊

06/15/2024

I made 4 Shiitake fruiting blocks in the beginning of March. They're fruiting, but not a lot. Still happy and it's worth the wait. Fresh Shiitake is probably my all time favorite mushroom. Rich umami flavor! I'm keeping this batch all to myself, lol. I'll make more fruiting blocks, soon, but they take months to start fruiting, so Shiitake is a tough one to try and sell fresh, but I'll definitely freeze dry some in the future and offer it up on the website.

06/13/2024

Experimenting with fruiting in bottles to cut down on some single use plastic waste. These Sky Blue Oysters made cute little bouquets. Compared to other farming practices, mushroom farming isn't a huge contributor to plastic waste, but fruiting bags are single use. This is one of the methods to avoid that. It's a lot more work, since you have to clean each bottle after and it is hard to do at scale without automated machinery.

05/31/2024

Black Pearl King Oyster harvest today.
6 lbs from 4 fruiting blocks. 😊
These things are beefy!

05/29/2024

Cordyceps militaris harvest today. Heading for the freeze dryer.

05/28/2024

Black Pearl King Oysters.
I'm excited to see these fruiting! This is a hybrid originating from Japan. A cross between a European and Asian Pleurotus ostreatus. I picked up this culture from Lenny Rockwell at The Mycelium Emporium. Check them out! They have an amazing selection of cultures. I've been using them for years with awesome results.
https://www.themyceliumemporium.com/?ref=yxdi4xrt

05/27/2024

Made some pasta with a handful of the pioppini I harvested today. Turned out great!

Ingredients:
8oz mushrooms
1/2 stick of butter
1/2 cup of white wine
1/2 cup chicken stock
3/4 cup heavy cream
3/4 cup gruyère cheese
Salt & pepper to taste
Half head of garlic
Fresh thyme
Fresh parsley for garnish

Cook the mushrooms down a bit in butter. Then add the thyme and garlic. Cook until the garlic is browned. Add wine and cook for a few more minutes. Add the chicken stock, cream, salt, and pepper. Melt the cheese in last. Add the noodles and stir them in. Garnish with fresh parsley.

05/26/2024

First time growing Pioppino (Agrocybe aegerita). I'm thinking I'll try making pasta with some tonight and see how they taste. Hoping these will be a hit with the chefs in town. I'll definitely keep these in the lineup, for now. Easy growing. Took about a month from inoculation to fruiting a 5 lb block. I'll test out growing in 2lb bottles next for smaller, tighter clusters and hopefully less aborts.

05/18/2024

Tried something new with some Lion's Mane tonight at a friend's suggestion. Atilla Mustafa
Hand shredded into chunks. I'm finding this method works much better than a knife. Split it along the grain with your thumbs. Real basic batter consisting of flour, salt, pepper, and some Italian seasoning. Beat two eggs, and dunked pieces in that first, then the flour. Fried for a few minutes each side. Served with two kinds of Chick-fil-A sauce 😁
Turned out good. Almost chickeny, but not quite for me. Meaty, but much softer and lighter texture. Kinda pillowy in your mouth. I'll probably add a bit more seasoning to the batter next time.

05/17/2024

One of the biggest Lion's manes I've grown from a 5lb fruiting block. 1.25lb!!! She's a beauty! 😍

05/17/2024

7 lbs of lion's mane harvested, freeze dried, and packed! It takes roughly a pound wet weight to equal an ounce dry. I'm still working out the timing on this freeze dryer. Had to wake up at 2am to package these... Woops, lol.

05/17/2024

Pretty amazing results from a 2 lb fruiting block of lion's mane! 😁

05/13/2024

Sky Blue Oysters (Pleurotus columbinus). Yet another mushroom I'm currently testing out. I really like these ones! Tight clusters and smaller mushrooms that are great for the freeze drier. I'll definitely keep this strain going. I have 1oz freeze dried packages available on my site, now. I'll likely create some fruiting blocks with these in the future and make those available, too, if you want to try and grow your own at home.

05/10/2024

First attempt at cultivating Late Fall Oysters (Sarcomyxa serotina). I love the colors on these. Can't wait to try them! 😋

05/07/2024

Cordyceps militaris. Available now on my website!
https://gourmetgills.com/products/cordyceps-militaris-freeze-dried-8g

05/04/2024

Cordyceps militaris. I have 4 jars this size ready to harvest! Not sure what I'll do with them, yet. Maybe freeze dry them and sell them as is, supplements, or turn them into a tincture. I have a lot more on the way, too.

04/30/2024

I have freeze dried Lion's Mane and Pearl Oysters available on my site, now!

https://gourmetgills.com/products/lions-beard-freeze-dried-1oz

https://gourmetgills.com/products/dehydrated-pearl-oysters

04/28/2024

Harvested 4lb of Pearl Oysters from my first outdoor 5 gal bucket experiment! 😁

04/25/2024

Third attempt at mushrooms on toast with some fresh Lion's Mane. Getting better!

04/24/2024

First test run of the new freeze dryer. I'd say it was a success! I love that they held their original shape nicely. They look much more appetizing than the shriveled bits I get from my conventional dehydrator. 😁

04/10/2024

I took today's harvest of Pearl oysters and made a mushroom gravy. With yesterday's smoked pork loin, long grain rice, and broccoli. Dry fried the mushrooms and onions until they gave up some water, added butter, salt and pepper, a little Italian seasoning because I couldn't find the thyme, a big splash of tamari, and 2 cups of beef broth. Took another cup of water and mixed 1/3 cup of flour and added that after it boiled to thicken it. Turned out pretty good 😋

04/08/2024

Pearl Oysters. Almost a full lb. Not bad for a second flush on this 5lb fruiting block. 😊

04/03/2024

Harvested 3.5lb of Lion's Beard today!

03/31/2024

Lion's Beard fruiting. Looks like brains! 🧠

03/23/2024

Harvested 2.5 lb of lions mane and 2 lb of oysters, today 😁
Taking a free sample to my local Co-op to see if they want to buy more. 🤞

Address

Coos Bay, OR
97420

Telephone

+12065900333

Website

https://gourmetgills.com/

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